Fairway Market's Labor Day Barbecue
Updated 7:00 PM EDT, Wed, Sep 1, 2010
To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.
Pack this all-American meal, courtesy of Fairway Market executive vice president Dan Glickberg and chef Mitchel London, for a picnic or enjoy it as an easy, satisfying dinner at home. Promotional consideration furnished by Fairway Market.
Summer Corn Salad
6 ears corn
1/3 bunch chives, diced
Juice from 1/2 lemon
2-3 tablespoons olive oil
1 tomato, diced with the seeds removed
1/4 red onion, finely diced
Salt and pepper to taste
Heat a large pot of water over high heat. When the water is boiling, add the corn. After 5 minutes, remove the corn and slice the kernels off of the cob. Place kernels in a bowl. Add diced chives, lemon juice, olive oil, salt, pepper. Next add the tomato and onion. Mix and adjust seasoning as desired.
1 1/2 lb leg of lamb, cut in 1 inch cubes
2 tablespoons olive oil
2 cloves garlic, smashed
12 cherry tomatoes, red and yellow
1 red pepper, cut in squares
1 yellow pepper, cut in squares
2 red onions, cut in squares
2 bunches scallions, white parts finely minced
8 shitake mushrooms, stems removed
Salt and pepper to taste
Put lamb cubes in a bowl. Add the olive oil, garlic, salt and pepper and let marinate overnight in a resealable plastic bag or airtight container.
Arrange the skewers alternating between lamb and vegetables. Heat grill to medium high, place skewers on the grill and let cook for 1 minute. Turn skewers over and let sit for another minute. Continue turning the skewers over every minute for 7-8 minutes total. If they are getting charred, move them over to the side of the grill.
Spoon some corn salad onto each plate and place skewers on top. Serve with yogurt sauce (recipe below) on the side.
1 cup Greek yogurt
1 scallion, finely minced
1 clove garlic, crushed
2 tablespoons flat parsley, medium chopped
2 drops lemon juice
1 pinch salt
Mix all ingredients together.
5 cups milk
1/2 cup cream
1 1/4 cups sugar
8 tablespoons corn starch
1 teaspoon salt
6 egg yolks
2 tablespoons butter
1 teaspoon vanilla
4 bananas, sliced
Chef's Note: If you want chocolate pudding (who doesn't love chocolate pudding?), add 1/2 lb of semi-sweet chocolate at the same time you would add the bananas.
Bring milk and cream to a boil in a large pot. Sift sugar, corn starch and salt together. When the milk and cream are at a boil, add the sugar mixture. Bring mixture back to a boil for 2 minutes, then add egg yolks while whisking. After a minute, take pot off the heat and add butter and vanilla. Mix. Add bananas. Cover with foil and let sit 1 hour before serving.
First Published: Sep 1, 2010 10:52 AM EDT